Homemade Sriracha Sauce: A Spicy Delight from Your Kitchen

Ingredients

  • 1 1/2 pounds red jalapeno peppers, stems removed and halved lengthwise
  • 6 cloves of garlic, peeled
  • 4 tablespoons light brown sugar
  • 1 tablespoon Kosher salt
  • 1/2 cup distilled white vinegar
  • 1/2 cup water

Steps and instructions

  1. Wearing gloves, remove the stems from the jalapenos and cut them in half lengthwise.
  2. Transfer the halved jalapenos to a blender or food processor, add the peeled garlic cloves, light brown sugar, Kosher salt, distilled white vinegar, and water.
  3. Puree the mixture until it is completely smooth.
  4. Transfer the pureed mixture into a large glass jar, cover it with a cloth, and secure it with a rubber band.
  5. Allow the mixture to ferment at room temperature for about a week, stirring once a day.
  6. After a week, pour the mixture into a saucepan and bring it to a simmer over medium heat. Let it cook for about 10 minutes.
  7. Strain the mixture using a mesh strainer, pressing on the solids to extract as much liquid as possible.
  8. Allow the sauce to cool completely before transferring it to a jar or bottle for storage. The Sriracha sauce can be stored in the refrigerator for up to 6 months.

Tools for making

  • Blender or Food Processor - Used to puree the jalapenos and garlic into a smooth mixture.
  • Large Glass Jar - A container for fermenting the Sriracha sauce.
  • Cloth - Used to cover the glass jar during fermentation.
  • Rubber Band - Secures the cloth in place on the glass jar.
  • Saucepan - Used to simmer the fermented mixture before straining.
  • Mesh Strainer - Used to strain the cooked mixture and separate the sauce from solids.
  • Jar or Bottle - Used for storing the cooled Sriracha sauce.

Recipe variations

  • Add a tablespoon of honey for a touch of sweetness.
  • Replace the red jalapeno peppers with Thai bird's eye chilies for an extra spicy kick.
  • Experiment with different types of peppers, such as serrano or habanero, for unique flavors and heat levels.
  • Add a teaspoon of fish sauce for a more authentic taste.
  • Incorporate fruits like mango or pineapple for a fruity twist.
  • Create a smoky variation by roasting the peppers before blending them.
  • Add a splash of lime juice for a tangy citrus flavor.
  • Infuse the sauce with herbs like cilantro or basil for added freshness.
  • Create a garlic lover's version by doubling the amount of garlic cloves.
  • Make it sweeter by increasing the amount of brown sugar.

Recipe overview

This homemade Sriracha sauce recipe is perfect for those who love a good kick of heat in their food. This recipe uses fresh red jalapeno peppers, garlic, light brown sugar, Kosher salt, distilled white vinegar, and water to create a spicy, tangy, slightly sweet sauce that's perfect for a variety of dishes. The preparation process is simple but requires some patience - the peppers and other ingredients are pureed and then allowed to ferment over a week to develop that distinctive Sriracha flavor. After fermentation, the mixture is simmered, strained, and cooled before it's ready to be enjoyed. The end result is a delicious, homemade Sriracha sauce that will keep in the refrigerator for up to 6 months. Whether you're a die-hard Sriracha fan or a newcomer to this popular condiment, this recipe is a fun and rewarding culinary adventure. Enjoy!

Common questions

  1. Can I use a different type of pepper instead of red jalapenos?
    Yes, you can use other types of red chili peppers instead of red jalapenos, such as red serrano peppers or Fresno peppers.
  2. Do I have to wear gloves when handling the jalapenos?
    It is recommended to wear gloves when handling jalapenos, especially if you have sensitive skin or are prone to skin irritation. Jalapenos can cause a burning sensation on the skin, and gloves can provide protection.
  3. Can I adjust the amount of garlic in the recipe?
    Yes, you can adjust the amount of garlic according to your preference. If you love garlic, you can add more cloves, or if you prefer a milder garlic flavor, you can reduce the amount.
  4. How spicy is the final Sriracha sauce?
    The spiciness of the Sriracha sauce will depend on the heat level of the jalapenos used. Red jalapenos typically have a moderate level of heat, resulting in a medium-spicy Sriracha sauce. If you prefer a spicier sauce, you can use hotter chili peppers or add chili flakes to the mixture.
  5. Can I store the Sriracha sauce at room temperature?
    It is recommended to store the Sriracha sauce in the refrigerator to maintain its freshness and extend its shelf life. Keeping it refrigerated will help prevent spoilage and maintain its quality.

Serving dishes and utensils

Origin stories

Though Sriracha has become a condiment staple worldwide, its roots are distinctly Thai. The sauce originated in the small coastal town of Si Racha, Thailand, where it was first concocted by a woman named Thanom Chakkapak. The recipe was a closely guarded family secret, but its growing popularity among the townsfolk inspired Chakkapak to start mass production. Initially, Sriracha was largely used as a dipping sauce for seafood, but its irresistible blend of spicy, tangy, and sweet flavors soon made it a beloved addition to a wide variety of dishes. Now, Sriracha is a global phenomenon, adding a kick of flavor to meals around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.